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Ingredients;

175g (3/4 cup) Unsalted butter

175g (3/4 cup) Caster sugar

175g (3/4 cup) Cocoa

3 Eggs

2 tsp Vanilla extract

4 tsp instant coffee mixed with 4 tbsp boiling water

Buttercream;

230g (1 cup) unsalted butter, room temperature

420G (3 ½ cups) Icing sugar / confectioners sugar, sifted

3 tbsp milk

2 tsp vanilla extra

2 tsp of instant coffee mixed with 2 tbsp boiling water

Method;

§ Cream the butter and sugar together

§ Sift in the flour, cocoa, and one egg

§ Add the eggs one at a time, giving the mixture a quick mix in between

§ Add the vanilla extract and coffee, and stir

§ Divide the mixture between cases but do not over fill the cases

§ Bake for 20–25 mins, turning the tray half way through

§ Remove the cupcakes from the tray immediately and leave to cool

§ For the buttercream, Beat the butter for at least 5 min, until pale in colour

§ Add the icing sugar in two stages, beating for 5 mins in between

§ Mix in the Vanilla extract and coffee

§ Pipe or spoon the buttercream onto the cupcakes

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